Buckwheat porridge with chicken meat. Chicken with buckwheat in the oven

Thoroughly wash the chicken fillet, dry it and cut into medium-sized cubes. Lightly salt, season with your favorite seasonings.

Peel, wash and finely chop the onion. Wash the carrots, peel and grate on a coarse grater.

Carefully sort out buckwheat from excess debris, rinse under running water, dry on a paper towel.

In a frying pan, heat a little olive or vegetable oil, put the chopped chicken fillet and fry over high heat on all sides for 2-3 minutes.

Add the onion to the pan and fry together with the chicken fillet for a couple of minutes, not forgetting to stir.

Then add carrots to onions and chicken meat. Reduce heat to medium and sauté, stirring, for about 5 minutes.

Add buckwheat to the pan with chicken meat, onions and carrots.

In a deep bowl or bowl, combine tomato paste with chicken broth (or water), mix thoroughly. Then pour the tomato mixture into the pan. Salt a little more, pepper, add the garlic, passed through the press.

Bring the mixture to a boil, then reduce the heat, cover and simmer the buckwheat with chicken and vegetables for 25-30 minutes until all the water has evaporated. Let buckwheat with chicken fillet brew for 10-15 minutes, sprinkle with chopped dill, and then serve immediately. Fragrant and delicious buckwheat merchant chicken is ready.

Merchant-style buckwheat is, in fact, crumbly porridge cooked with meat and vegetables. You can use any meat - pork, beef, poultry, minced meat and it always turns out delicious. Today we are preparing merchant buckwheat with chicken.

When I first saw this recipe, I caught myself thinking that I cook almost the same way, and now at home we call this dish not "merchant buckwheat", but buckwheat pilaf.)))
I must say that such pilaf is prepared very simply, quickly, from available products and is liked by almost everyone, even those who do not really like buckwheat.

Ingredients:(serves 4)

1 cup buckwheat
2 cups hot water
350-400 g chicken fillet
1 large onion (130-150 g)
1 large carrot (150 g)
3-4 garlic cloves
1-2 tbsp. l. tomato paste or ketchup
25-30 g butter
dry seasonings optional
olive or sunflower oil for frying

Instead of tomato paste or ketchup, you can take one large tomato, grated without a skin on a coarse grater, it also turns out delicious.
The capacity of the glass does not matter, it is only important to take cereal and water in a 1: 2 ratio.

Cooking:

You can use any part of the chicken to cook buckwheat in a merchant's way, I prefer to cook with breast fillet.
So, cut the breast fillet into small pieces.

In a cauldron, a deep frying pan or a saucepan with a thick bottom, pour olive or ordinary vegetable oil, heat it up and lay out the chicken pieces. Salt, pepper and fry until light golden brown.

Chicken can be fried not only in vegetable oil. I always advise not to throw away the fat cut from chicken pieces, but to freeze. It can be added to any minced meat, or it can be used in the preparation of chicken dishes. Just cut, melt, then remove the cracklings and add vegetable oil if the chicken melted fat is not enough. This will further enrich the taste of the finished dish.

But back to the recipe. While the chicken is fried, at the same time, in another pan, fry the onion, cut into quarters of rings, until transparent.

Then add the carrots, cut into strips or sticks, and continue to fry for another three minutes over low heat.

Of course, onions and carrots can be fried in the same dish with chicken, but I always fry the vegetables separately, so they are fried more evenly and the finished dish is incomparably tastier.
In a cauldron with fried chicken, lay out ready-made onions and carrots. There we add the garlic, passed through the press.

We sort out buckwheat, wash it, pour it into a cauldron for chicken and vegetables. You don't need to mix. Then we dilute the tomato mass or ketchup in two glasses of hot water from the kettle and also pour it into the cauldron. To make chicken buckwheat taste even better, at this stage you can add a pinch of any dried seasonings, for example, basil, or my favorite nutmeg, or chicken seasoning, or Provence herbs. Mixing layers, I repeat, is not necessary.

When the water boils, remove the foam a little, but do not be zealous. Taste for salt, adding more if necessary. Let the buckwheat boil in an open cauldron, do not close the lid yet.
When the water boils to the level of buckwheat, add 25-30 g of butter.

Now we tightly close the cauldron with a lid and reduce the fire to the minimum that your stove allows. Let the dish simmer for 15-20 minutes. Since the water has not boiled away yet, buckwheat with chicken will never burn.

After the specified time, open the lid and mix the contents of the cauldron.

Merchant-style buckwheat with chicken turns out to be very tasty, fragrant, and besides, as you yourself saw, it is quite simple to prepare.

I also want to add that you can also cook buckwheat without chicken, and use it as an independent dish or as a delicious side dish.
What delicious dishes based on buckwheat can you cook more? Look at the recipe or cooked in the oven.

That's all for today. I say goodbye to you until the next recipe and wish you all good luck, kindness and good mood!
Always cook with pleasure!

Finally, I suggest watching a video about the performance of an unusually talented, amazing girl with the gift of ventriloquism.

Oh, how I liked this merchant-style buckwheat with chicken! A delicious and bright dish, which is simple and quick to prepare, and at the end you get a full meal. I would characterize merchant buckwheat as a dish for beginners to master the culinary expanses. It is simply impossible to spoil such buckwheat, the dish does not taste at all like banal buckwheat porridge.

Buckwheat is prepared in a merchant's way with chicken quite quickly. And all because in the recipe I used chicken as a meat component, namely chicken fillet, which is famous for its quick cooking. The meat turned out juicy and tender. Pieces of chicken fillet in the process of cooking buckwheat in a merchant's way absorbed the tastes and aromas of other ingredients, and in particular tomato, which gave the meat a special piquancy.

For cooking merchant buckwheat with chicken, I used half a chicken fillet. Agree that this is a fairly small piece of meat. But even from such a quantity of chicken, a whole pan of delicious buckwheat was obtained, in which there was more than enough meat. And do not forget to add more carrots to the dish, it will make the dish brighter, tastier and healthier.

A small remark about cooking merchant buckwheat with chicken. The original recipe uses onions and garlic, but I decided to cook the dish without their participation (well, that's how I wanted at that time). In the ingredients, I will indicate the required amount of onion and garlic, and in the cooking steps I will also mention where and how much they should be added.

Cooking time: 45 minutes

Servings - 6

Ingredients:

0.5 chicken fillet
2 medium-large carrots
1 bulb
2 garlic cloves
1 cup (250 ml) buckwheat
2.5 cups of water
20 ml sunflower oil
2 tablespoons tomato paste (heaping)
0.5 tablespoon salt (or a little less)
0.5 tablespoon sugar
fresh herbs for serving

Merchant buckwheat with chicken, step by step recipe with photo

First of all, for cooking merchant buckwheat with chicken, I decided to prepare carrots (as well as onions). We clean the carrots (and onions) and chop them. For the beauty of the dish, I decided to grate the carrots on a coarse grater for Korean carrots. I rubbed the carrots not along (as for cooking Korean carrots), but across, so that the carrot pieces were of an acceptable size. The onion should be finely chopped.

The next step in cooking merchant chicken buckwheat is preparing the chicken fillet. We simply wash it thoroughly and cut it into large cubes.

We will cook buckwheat like a merchant in a saucepan (it would be better in a brazier, but it also works well in a saucepan with a thick bottom). Add a little sunflower oil to the pan, put carrots, onions (I don’t have it) and pieces of chicken fillet there.

Fry the contents of the pan over medium heat for 12-15 minutes.

Then add a large glass (250 ml) of washed buckwheat to the carrot and chicken in the pan.

Pour the contents of the pan with two and a half glasses (a glass is 250 ml) of water and add two tablespoons of tomato paste, half a tablespoon of salt (you can add a little less at first, and add salt at the end if necessary) and half a tablespoon of sugar. Sugar will balance the flavors, feel free to add it. Oh, and garlic. Add it to the pan, passing through a garlic press (two cloves will be enough).

We tightly cover the pan with a lid and cook buckwheat in merchant style with chicken over low heat for 25-30 minutes.

We mix the finished buckwheat in a merchant's way with a spoon, since the meat was at the bottom of the pan.

Step-by-step recipes for delicious buckwheat porridge with chicken in the oven, saucepan, slow cooker and stewpan (+ recipe with photo)

2019-04-17 Rida Khasanova and Alena Kameneva

Grade
prescription

8037

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

6 gr.

carbohydrates

17 gr.

163 kcal.

Option 1: Buckwheat porridge with chicken in the oven

Today I want to tell you a very simple and delicious recipe for a hearty dish that is perfect for both lunch and dinner. If you like buckwheat in addition to meat, you will definitely like my recipe, since I suggest cooking everything together, from which the porridge itself will only become richer and tastier.

Among other things, we will add a mushroom taste here due to dry chanterelles, but you can also use other dry mushrooms - porcini, boletus or not use them at all, the porridge will still be delicious. Buckwheat in the oven turns out crumbly, very, very tasty, you will certainly like it, you can add only fresh vegetables and herbs, well, this is all to your taste.

Ingredients:

buckwheat - ½ cup;
chicken drumsticks - 2 pcs.;
dry chanterelles - 10 g;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 2-3 cloves;
paprika, salt, pepper, dry garlic - to taste;
vegetable oil - 1 tbsp;
water - 1.2 cups.

Step by step recipe with photo

Prepare chicken drumsticks - rinse, dry. After the drumstick, marinate a little - rub the meat with salt, pepper, paprika, dry garlic. You can use your favorite spices if you wish. Put the meat in the refrigerator for 20-30 minutes.

Transfer dry chanterelles to a bowl, pour warm water and leave for 15 minutes.

In the meantime, while the ingredients are being prepared, peel one large carrot and onion, rinse and dry the vegetables. Cut the carrots into medium-sized sticks, cut the onion into half rings or cubes, chop a couple of cloves of garlic arbitrarily. Fry vegetables in a spoonful of vegetable oil for a couple of minutes.

In a separate bowl, shift the vegetables from the pan, add buckwheat, soaked mushrooms. Add salt and pepper, mix everything well.

Transfer the buckwheat to the baking dish, place the chicken drumsticks here. Strain the liquid in which the chanterelles were infused and add to the buckwheat mold.

Pour all the ingredients with warm water, seal the form with foil and send to the oven. Cook buckwheat for 50 minutes at 170 degrees.

Bon Appetit!

Option 2: A quick recipe for buckwheat porridge with chicken

A slow cooker is a great way out when time is back to back, but you need to cook lunch or dinner. By adjusting to the modes of a particular multicooker, you will create masterpieces of culinary skills in it without much loss of your time.

Ingredients:

one chicken leg;
one tomato;
a glass of buckwheat;
50 g butter;
5-6 g of salt;
a pinch of ground pepper.

How to quickly cook buckwheat porridge with chicken

Rinse the chicken leg and cut into 2-3 parts along the joints. Grind the tomato into puree.

Melt the butter in a multicooker bowl and fry the chicken in the “Frying” mode until crispy.

Add tomato puree, washed buckwheat, heated water, salt and ground pepper. Stir and close the multicooker lid.

Set the "Buckwheat" mode and wait for the shutdown signal - then the dish is ready.

If the model of your multicooker does not have the specified mode, use the "Stew" or "Soup" mode for one hour. And then feel free to do other things, the slow cooker will do everything for you.

Option 3: Buckwheat porridge with chicken in the oven

This version of the recipe is more festive. Oven-baked chicken on a pillow of vegetables and buckwheat can be served as a main dish even on the New Year's table. If you use a beautiful ceramic dish or duck dish when baking, the dish is served right in it.

Ingredients:

200 g of buckwheat;
half a kilo of chicken drumsticks;
one bulb;
one carrot;
a couple of cloves of garlic;
2 tbsp. l. tomato paste;
1 tsp table mustard;
30 ml of sunflower oil;
50 g of hard cheese;
5-6 g of salt;
spices.

How to cook

Sort the buckwheat and rinse. Pour boiling water in a cup and set aside. The grains should swell until half cooked.

Rinse the chicken and pat dry with a paper towel. If desired, cut off the joints from each lower leg. Rub with a mixture of table mustard, sunflower oil, salt and spices. Let it marinate a little.

Carry out the primary processing of vegetables and cut them into slices. Garlic can be mashed or put in whole cloves. Mix vegetables in a bowl with tomato paste.

After 20-30 minutes, put the buckwheat (without water) on a baking sheet and level it. Spread the onion, carrot and garlic over the cereal. Place chicken thighs on top.

Cover the baking sheet with a layer of food foil. Fasten it on the sides. If there is no such foil, cook the dish in the culinary sleeve.

Send buckwheat with vegetables and chicken to a preheated oven at 180-200 ° C for an hour.

Grate the cheese. Remove the baking sheet 10 minutes before the end of the cooking time. Remove the foil. Sprinkle the dish with cheese and send to bake, but without the top layer of foil. Get a baked cheese crust on a ruddy chicken.

When you get ready-made buckwheat porridge with chicken from the oven, you can sprinkle it with finely chopped spicy herbs. The recipe is suitable not only for a baking sheet or mold, but also for ceramic cooking pots of various sizes.

Option 4: Buckwheat porridge with chicken and dried fruits

Those with a sweet tooth will especially like the recipe for sweet buckwheat with dried fruits. For the recipe, you can choose not only prunes or dried apricots, but also pitted raisins, dogwood or other types to your taste. Adding a teaspoon or dessert spoon of flower honey to the ingredients can emphasize the taste.

Ingredients:

a glass of buckwheat;
two glasses of filtered water;
a pound of chicken thighs;
one bulb;
50 g pitted prunes;
4-5 pcs. seedless dried apricots;
40 ml sunflower oil;
5 g butter;
salt, spices.

Step by step recipe

Prepare food. Rinse all dried fruits and soak in warm water. Then cut into large pieces. Rinse the chicken, trim off the skin and fat if desired, but this is not necessary. Peel and wash the onion, cut into cubes.

Heat a mixture of butter and sunflower oil in a saucepan. On it, fry the chicken pieces until golden brown over high heat. Then reduce the fire. Add the onion and fry together for a couple of minutes.

Put dried fruits, salt and seasonings into the saucepan. Stir and pass for another 1-2 minutes.

Pour in water and add washed buckwheat. Lower the heat and close the saucepan with a lid. Simmer for half an hour. At this time, check a couple of times if the water has boiled away before the dish is cooked. In this case, reduce the heat and pour in some hot boiled water.

Instead of filtered water for cooking, you can use pre-cooked meat or chicken broth. So the dish will become more satisfying and more aromatic.

Option 5: Buckwheat porridge with chicken in tomato juice

Tomato juice for the recipe is suitable for both store and home-made. It can also be replaced with natural tomatoes. You can also add barberry berries and dried ginger to the list of ingredients.

Ingredients:

200 g of buckwheat;
200 g chicken fillet;
half a glass of tomato juice;
15 ml soy sauce;
1.5 st. filtered water;
one sweet pepper;
20 ml of vegetable oil;
one carrot;
salt, spices.

How to cook

Cut the chicken fillet into portions. Peppers and carrots after primary processing (cleaning, washing), cut into cubes or strips. It is allowed to take quick-frozen vegetables for cooking.

Heat oil in a saucepan or roaster, fry the chicken pieces in it. Add vegetables. Stir.

Pour in soy sauce, season the mass with salt and spices.

Pour in tomato juice and water, add buckwheat groats washed under running water. Mix everything and bring to a boil. Lower the heat and cover with a lid. Simmer until cooked buckwheat and meat.

Buckwheat porridge with chicken can be cooked not only with tomato juice, but also with pasta or ketchup. Choose ingredients according to your individual taste. Bon Appetit!

Option 6: The original recipe for buckwheat porridge with chicken

There are many recipes for cooking cereals with chicken. Basically, they are divided into two ways:
- cooking cereals and stewing meat, and then combining them;
- frying meat and stewing it together with cereals until cooked.

The second way is considered the best. Since, buckwheat grains swell not in plain water, but in saturated meat or chicken broth. But both recipes have a place to be. It is very important that such cooking methods are suitable not only for buckwheat, but also for any other. The same goes for meat.

To enrich the taste, various vegetables, boiled or fried mushrooms, spices are added to buckwheat porridge with chicken, cream is poured or sour cream is introduced. The ingredients are boiled, sautéed, stewed or baked. Serve the dish hot, sprinkle with finely chopped herbs or chopped cheese.

Ingredients:

200 g of buckwheat;
200 g chicken fillet;
one onion;
one carrot;
20 ml sunflower oil;
100 ml cream;
a couple of sprigs of parsley;
salt and spices to taste.

Step by step recipe for buckwheat porridge with chicken

Rinse buckwheat under running water. Transfer it to a saucepan and fill with water just above the cereal itself. Salt and put on a high fire of the stove. After 5-6 minutes after boiling, remove the porridge from the stove, and cover tightly with a lid. You can put a kitchen towel on top. Cereal grains will swell well in heat.

Rinse the chicken fillet and wipe a little with a napkin so that it does not slip on the cutting board. Then cut into small pieces. Onions and carrots (after primary processing) cut into small cubes. Finely chop the parsley.

Heat the oil in a saucepan and add the chicken to it. Slightly fry and add vegetables. Stir. When the food is fried, pour the cream into the saucepan. Stew the dish until the meat is ready with the lid almost closed over low heat.

So, the cereal swelled well, and the chicken became soft. Add cereal to the saucepan and mix everything. Don't forget to add salt and spices, as well as chopped parsley. Greens can be taken and dried.

Buckwheat swells well and this porridge is enough for the whole family. According to the classic recipe, you can easily calculate the amount of food for porridge even for 6-8 servings.

In order to bake chicken in the oven with buckwheat, you will need a deep form with a lid or a roaster. If there is no such dish, then you can take a small baking sheet, and use foil instead of a lid. The main thing is that the steam does not come out, then the chicken will turn out very juicy, it will melt in your mouth, and the buckwheat will crumble. You don’t need to turn anything during cooking, which is also a big plus for a modern housewife!

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 6 servings

Ingredients

buckwheat - 2 tbsp.
chicken whole or in parts - 1 kg
onion - 1 pc.
carrots - 1 pc.
vegetable oil - 1 tbsp. l.
butter - 30 g
water - about 400 ml
salt and pepper - to taste
mixed Italian herbs - optional

Cooking

First of all, I cleaned and chopped vegetables: onions - in cubes, carrots - on a coarse grater. I passed them on vegetable oil, that is, brought them to softness.

Buckwheat (2 cups, 1 tbsp. = 200 ml) went through and washed. I fell asleep in a deep heat-resistant form and mixed with vegetable roast.

On top of the buckwheat laid out pieces of chicken, previously grated with salt and pepper. If desired, you can use your favorite seasonings, such as suneli hops or a mixture of Italian herbs. The meat should be packed tightly, skin side up. Any part of the bone-in chicken will work, except for the breast (best left for other dishes).

For a special creamy taste that harmonizes perfectly with buckwheat, I added butter, cut into pieces. I poured the contents of the mold with hot salted water - the amount of liquid should be such that the chicken is almost completely covered. My 2 liter mold used 400 ml of water, but a lot depends on the diameter and packing density of the products.

I closed the form with a lid and sent it to the oven, preheated to 180-190 degrees. If you don't have a lid, wrap tightly with foil. Baked for 1 hour. No need to open the lid or flip!

During this time, the buckwheat will steam out, and the chicken will reach full readiness, the meat will be easily separated from the bones. If you want to get a golden crust, then you can remove the lid at the very end (carefully, steam!) And bake for another 5-7 minutes at 200-220 degrees.

Chicken in the oven with buckwheat is very tasty and juicy. The dish should be served hot, it can be supplemented with sliced \u200b\u200band a salad of fresh vegetables, pickles. Yield - 6-8 servings. Bon Appetit!